One of my favorites! A wonderful vegetable with a long history in Greece! It was first mentioned in Egypt of 3000 B.C. although no one knows if it was cultivated or not.
It was very well known amongst the ancient Greece and Romans. It was generally considered a great delicacy to all the Europeans! This love has lasted over the years and has spread all over the world. I love wild asparagus this time of year and I make a mean wild asparagus omelet!!
So let’s see what part of the asparagus do we actually eat?
We basically eat the shoots or flowers of the plant before they become sort of “wooden” and toughen.
There are green and white asparagus. The white ones are really the green asparagus that the sun hasn’t shone one… As they grow and come out of the earth, people throw more earth over them on a daily basis so that they remain white since they can’t photosynthesize and turn green.
This makes the white asparagus a little more expensive because they need workers to tend to them but they are just as delicious as the green ones. Over the past years, due to the more automated cultivations the price of asparagus has dropped. So now you can find them and enjoy them more easily. You can even find the “tame” ones as well as the cultivated ones at the Farmer’s market. I would recommend that you try them, especially now that they are in season and of course cheaper!
Let me give you some more information about this lovely vegetable and about how to use it before I move on to some great recipes with asparagus that I have on my site.
The first recorded recipe is in the book of Apikian that was written in the 3rd century A.C. Asparagus likes a soil that is quite saline but on their own they are quite lacking in sodium. So people who need to watch their blood pressure can eat them without any fear.
They are also low in calories and an excellent source of vitamins B6-C-K, thiamine, riboflavin, calcium, fiber, proteins, chromium, iron, phosphorus, etc.
So it’s a special vegetable that is very tasty and can really be included in many recipes.
There are also ornamental asparagus’ for our gardens that belong to the same family. I wonder if they are edible even though I’m sure the red fruit from both categories of asparagus are poisonous!
Usually the only thing asparagus needs in order to be prepared for cooking is a good washing. Wrap their stalks in wet paper towels, put them in a bag and store in the refrigerator. Another way to store them is to keep their stalks in a bowl full of water while they are in the refrigerator.
If they are more grown and their stalks are tough, you can gently break them in between your fingers and throw away the hard part. If they are still tough you can peel away a little of the stalk of the peel. These asparagus’s are tastier though!
The simplest way to cook them is to simply blanch them for 5 minutes in boiling water or steam them for 3-4 minutes. You can also cook them in the oven or grill them over coals. They are delicious like that!
So let’s take a look at some recipes with these great vegetables!
Ας δούμε λοιπόν μερικές συνταγές που έχουμε με τα υπέροχα αυτά λαχανικά!
A wonderful salad… It’s fit for fasting too!
Eggs and asparagus go very well together! Take a look at this very easy recipe: